Zesty courgette gnocchi recipe

Zesty courgette gnocchi recipe

8 ratings

Make the most of fresh summer veg with this easy vegetarian recipe ready in just 20 minutes. Runner beans, courgettes, lemon and ricotta make this gnocchi recipe a truly summery affair, ideal for a quick midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 233 calories / serving
  • Healthy


  • 1 courgette, peeled into ribbons
  • 180g runner beans, sliced
  • 1 tbsp olive oil
  • 500g pack gnocchi
  • 60g ricotta
  • 1 lemon, zested and juiced
  • 1 tbsp vegetarian organic basil pesto
  • 15g fresh chives, snipped

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 7%
  • Sugars

    4g 4%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 39.6g Protein 5.9g Fibre 3.4g


  1. Heat a griddle pan over a medium-high heat. Put the courgette and runner beans in a large bowl and drizzle with the oil. Toss to coat, then griddle in batches for 1 min, turning halfway. Transfer to a plate; cover with foil to keep warm.
  2. Meanwhile, cook the gnocchi to pack instructions. Drain, reserving a ladleful of the cooking water.
  3. Stir the ricotta, lemon juice, pesto and half the chives through the gnocchi with enough of the reserved cooking water (about 2-3 tbsp), to loosen the sauce. Season, then fold through the courgette and runner beans. Divide between 4 bowls; scatter with the lemon zest and remaining chives.

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